Recipe by Mercy
This dish was created by my mother's cousin in order for him to achieve his Eagle Scout cooking medal in the 1940s. It has been a favorite of all who've tasted it. It freezes well and tastes even better reheated. A great cold weather dish that serves a bunch of people and goes well with cornbread. People try to improve the original recipe by adding more vegetables, but then it just becomes vegetable soup.
Top Review by emilyta23
made this soup last night and it was delicious!! so easy and cheap to make as well! I used chorizo since it is much more readily available in Chile where I live and it added a nice spice to the chowder. deeeeeelish
- 2 lbs smoked sausage, sliced in 1/2 " pieces
- 6 -8 potatoes, diced,boiled and drained,reserve broth
- 2 cans cream-style corn
- 1 medium onion, chopped
- 20 ounces tomato sauce
- Saute the onion and smoked sausage pieces until lightly browned.
- Mix all the ingredients in a large pot and simmer at least 1 hour (the longer, the better).
- For a thinner chowder, add some of the reserved broth from the potatoes.